killer teapots and Gary's FAMOUS gluten-free skillet cornbread!

(new teapot by Gary Rith)
Luscious, eh wot?  Celadon grey/green/blue with blue loops and a beagle????

Claudia is looking for a NON-cardboard tasting gluten-free cornbread recipe.  Imagine that! I invented a recipe...well, anybody could, cornbread is tres easy, right?  I like to use the skillet for that extra crisp edge!  If you want it more rich, you can add sour cream or yogurt or use butter and real milk...but I find this superb.  Molasses is my favorite sweetener--it has nutritional value and helps baked goods stick together and retain moistness AND gives this cornbread a bit of a toasty color ****

I am on the road for a bit...catcha SOON and have an awesome weekend yerself!

Gary's gluten-free skillet cornbread

-preheat to 350

-grease an iron skillet or 9 x 5 loaf pan

-in large bowl combine:

-3/4 cup brown rice flour

-1 cup corn meal

-1/4 cup coarse corn meal (or regular cornmeal if you prefer)

-3 1/2 teas baking powder

-1 teaspoon salt

-with a spoon, whip it together, whip it good!  well, stir anyway

-in second bowl beat 2 eggs

-add 3 TBS molasses, 1 cup (soy) milk, 1/4 cup canola oil--with your spoon whip it, whip it good!

-add wet to dry, with your spoon...whip it, whip it good! 

-pour into skillet or loaf pan

-bake about 25 minutes for the skillet, check that it looks crisp and brown at the edges and a toothpick in the middle is clean....a loaf pan is a thicker block, and 30-40 minutes baking is about right

-when done take outta the oven, let cool a few minutes, then you can slice and  remove to a wire rack to finish cooling